Recipes and Cooking Lemon-Braised Chicken Tenders and Cauliflower 4.2 (27) 1 Reviews Get a complete, nutritious dinner on the table in less than 40 minutes with this citrus-infused chicken and cauliflower recipe. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 7, 2012 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 20 mins Cook Time: 10 mins Bake Time: 10 mins Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 tablespoon olive oil 1 pound frozen chicken breast tenderloins* (about 8 to 10 pieces) 1 small onion, chopped ½ cauliflower, cut into florets (about 2 cups) 5 cloves garlic, slivered 1 teaspoon snipped fresh thyme ¼ teaspoon salt ¼ teaspoon cracked black pepper ¼ cup lemon juice ¾ cup reduced-sodium chicken broth 1 teaspoon finely shredded lemon peel 2 cup packaged fresh baby spinach ¼ cup bias-sliced green onion ⅓ cup pimiento-stuffed green olives, coarsely chopped ¼ cup pitted dates, coarsely chpped ¼ cup pistachio nuts, coarsely chopped cooked brown rice (optional) finely shredded lemon peel (optional) Directions Preheat oven to 375°F. In a Dutch oven, heat oil over medium-high heat. Add frozen chicken tenders. Cook 3 to 4 minutes on each side or until golden brown. Transfer to plate. To the same Dutch oven add onion and cauliflower. Cook 2 minutes until lightly browned. Add garlic, thyme, salt, and pepper; cook 30 seconds more. Add lemon juice. Stir, scraping up brown bit in bottom of pan. Add chicken broth and lemon peel. Bring to boiling; cover and transfer to oven. Bake 10 minutes or until chicken is no longer pink (170°F). Add spinach and green onion; cover and let stand 2 minutes to slightly wilt spinach. In a small bowl combine olives, dates, and pistachios. Spoon chicken mixture over cooked rice, if desired. Top with olive mixture and additional lemon peel, if desired. Fresh or Thawed Chicken Brown chicken but don't return to the Dutch oven in step 2. Proceed as above, baking 10 to 12 minutes. Return chicken to the Dutch oven when you add the spinach and green onion. Print Nutrition Facts (per serving) 321 Calories 15g Fat 19g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 321 % Daily Value * Total Fat 15g 19% Saturated Fat 2g 10% Cholesterol 73mg 24% Sodium 585mg 25% Total Carbohydrate 19g 7% Total Sugars 10g Protein 29g Vitamin C 46.1mg 231% Calcium 84mg 6% Iron 2.4mg 13% Potassium 845mg 18% Folate, total 104.9mcg Vitamin B-12 0.3mcg Vitamin B-6 1.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.